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Gluten-free crepe with egg protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
24.5g
· 67%
Protein
7.2g
· 20%
Fat
2.2g
· 13%
Fiber
0.6g
Vitamins
B12
0.42µg · 18% DV
B2
0.18mg · 14% DV
Biotin
4.2µg · 14% DV
B5
0.62mg · 12% DV
Minerals
Selenium
16.8µg · 31% DV
Phosphorus
116mg · 17% DV
Iodine
15µg · 10% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
0.82g
POLYUNSATURATED
0.42g
Omega 6:3 ratio 12.7:1
Above the ideal 4:1 (12.7:1).
Rice flour egg crepe contains 145 calories per 100g. The total calories will vary with portion size.
It provides 7.2g of protein per 100g. That can make it a useful option for meals that need some protein.
There are 24.5g of carbohydrates per 100g. If you track carbs, the serving size matters.
Yes, it is relatively low in fat at 2.2g per 100g. That makes it a lighter choice in terms of fat content.
Yes, but not much. It contains 0.6g of fiber per 100g.
Yes, it is listed as compatible with a gluten-free diet. This makes it suitable for people avoiding gluten.
It is minimally processed and provides 7.2g protein with 2.2g fat per 100g. Whether it fits your needs depends on your overall diet and portion size.
Its glycemic index is 70. People monitoring glycemic impact may want to keep that in mind.
Yes, it contains eggs. Anyone with an egg allergy should avoid it.
It is compatible with omnivore, pescatarian, vegetarian, gluten-free, Mediterranean, and flexitarian diets. It is not listed as suitable for vegan diets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.